We have always wondered how pico de gallo got its name. Was there something in the fresh flavors or the way the ingredients were chopped that inspired someone to name the salsa "rooster's beak"? This recipe makes 3 cups.
medium tomatoes, diced
diced canned tomatoes
diced red onion
diced yellow bell pepper
seeded and diced jalapeño chile
fresh lime juice
freshly ground black pepper
Place all ingredients in a food processor and mix briefly—vegetables should remain chunky. Pour into a bowl, cover, and refrigerate. May be stored up to 1 week.
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